This is an upgraded version of an old-fashioned MUSHROOM pie. You can play around with any cheese as long as you use mozzarella as the main cheese. This pie can also be served as a snack with a glass of ruby cabernet.
SERVES 6
1 sheet puff pastry, thawed
80 g gorgonzola cheese, grated
100 g mozzarella cheese, grated
100 g gruyère cheese, grated
200 g porcini mushrooms
1 tsp chopped fresh sage
Smoked paprika
Sea salt and freshly ground black pepper
Fresh thyme to garnish
1. Coat a baking tin with a little bit of olive oil and line the bottom and sides with the pastry.
2. Use a fork to prick the pastry all over. Add the three cheeses, mushrooms and sprinkle with smoked paprika.
3. Place on the braai grid over hot coals, cover with foil and a few hot coals, and bake for 20 - 25 minutes.
4. Check regularly until the cheese is bubbling & the pastry is golden brown.
5. Once the pie is cooked, remove it from the baking tin and add salt and pepper to taste. Garnish with fresh thyme and serve immediately.
